Roast Peppers

  1. To grill peppers, start a charcoal fire.
  2. Place the peppers over the flame and grill until well charred on all sides, about 12 minutes.
  3. To cook on a gas range, cook until well charred on all sides over a medium flame, turning them with tongs, for about 7 to 10 minutes.
  4. To broil peppers, heat the broiler.
  5. Cut the peppers in half and place them, cut side down, on a baking sheet.
  6. Broil until well charred, about 12 minutes.
  7. When peppers are cool enough to handle, rub the skin off with a paper towel or scrape it off with the edge of a paring knife.
  8. Cut off the tops, remove the cores and cut the peppers in half.
  9. Scrape out the seeds and the ribs.
  10. Store in the refrigerator, wrapped in plastic for up to 5 days or covered in olive oil for up to 2 weeks.

peppers

Taken from cooking.nytimes.com/recipes/1017647 (may not work)

Another recipe

Switch theme